Confetti Salad                    M.Salads, Salad Dressings, and Relishes No.011
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|Yield:  100 Portions                                     Each Portion: 1/2 Cup|
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|Pan Size:                                                              Temp.: |
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|                    |          |          | 1. Trim, wash, and prepare salad  |
|                    |          |          |    vegetables as directed on      |
|                    |          |          |    Recipe Card M-G-1.             |
|--------------------|----------|----------|-----------------------------------|
|Rice, Whole         |  4LB     | 2.50 Qrt | 2. Combine rice, water, & salt;   |
|Cold Water          |          | 1.25 Gal |    bring to a boil; stir occa-    |
|Salt                |       1OZ| 2.00 Tbsp|    sionally. Reduce heat; cover   |
|                    |          |          |    tightly; simmer 25 minutes or  |
|                    |          |          |    until water is absorbed.       |
|                    |          |          | 3. Uncover and allow to steam     |
|                    |          |          |    dry 5 to 7 minutes. Chill      |
|                    |          |          |    well.                          |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Fresh     |  3LB     | 2.00 Qrt | 4. Combine chilled rice, toma-    |
|Peppers, Sweet      |  1LB  8OZ| 4.50 Cup |    toes, peppers, onions, celery  |
|                    |          |          |    & pimientos. Toss together     |
|                    |          |          |    lightly. Cover; refrigerate    |
|                    |          |          |    for use in Step 5.             |
|--------------------|----------|----------|-----------------------------------|
|Dehydrated Onions   |       8OZ| 1.50 Cup |                                   |
|Celery              |  2LB     | 1.50 Qrt |                                   |
|Pimiento            |  1LB 12OZ| 3.50 Cup |                                   |
|--------------------|----------|----------|-----------------------------------|
|Salt                |       2OZ| 3.00 Tbsp| 5. Combine salt, pepper, and      |
|Pepper, Black, Groun|          | 2.00 Tspn|    Salad Dressing; fold into rice |
|d                   |          |          |    and vegetable mixture just     |
|Dressings, Salad    |  2LB     | 1.00 Qrt |    before serving.                |
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NOTE:  1. In Step 1: 3 lb 1 oz fresh tomatoes A.P. will yield 3 lb    
          cubed tomatoes. 1 lb 13 oz fresh sweet peppers A.P. will    
          yield 1 lb 8 oz chopped, sweet peppers.                     
       2. In Step 1: 9 oz dry onions A.P. will yield 8 oz chopped     
          onions. 2 lb 12 oz fresh celery A.P. will yield 2 lb        
          chopped celery.                                             
       3. In Step 4, 1 oz (1/3 cup) dehydrated onions may be used. See
          Recipe A-11.                                                
       4. In Step 4, 4-7 oz cn canned pimientos may be used.          
       5. In Step 4, 1 lb (1-No. 303 cn) canned red sweet peppers may 
          be used for pimientos.                                      
       6. In Step 5, salad may be served on lettuce. 4 lb  5 oz fresh 
          lettuce A.P. will yield 4 lb trimmed lettuce.